Chef R. Bolgov shared 4 recipes and gave advice on how to make the perfect hamburger

In the message, chef Ruslan Bolgov advises not to bother with complex ideas. Simple but perfectly prepared snacks like hamburgers are good for a picnic.

During a picnic, Lithuanians usually make kebabs or grill meat. However, many of these foods are already boring. Burgers are also a great alternative because they can be made on the same grill. All you have to do is line the grill with foil, grease it and add the mincers.

When making the hamburger itself, you can use regular, brioche and wheat bread as a patty. It all depends on your taste.

“If you don’t want the sauce to seep into the bun and stick to your teeth while you’re eating, brush the inside of the bun with melted butter and oil and toast it lightly to create a crust. Such bread is not only protected from the moisture of the sauce, but also has a delicate taste. If you like a particularly crispy bun, you can toast the outside as well,” advises R. Bolgov.

© Organizers’ photo.

The thickness of the meat grinder also depends on your choice. If it is thicker, you will need more patience while cooking. However, a finger-thick sander is usually formed.

“I like a thick meat pie with less buns, but when we eat in some of the restaurants in town, it’s the other way around. “I usually make 150 grams of maltinuk with a diameter of 15 cm, because it shrinks from the heat when cooked,” says the chef.

He emphasizes that it is very important to heat the meat well when grilling. If not, the malt will be dry and not juicy. You can reduce the heat later. Flatten the meat with a spatula so that you keep the shape of the meat and speed up its cooking.

“Chefs disagree about how often to turn the meat. Some people say that it should be done often, while others say that it should not be done. In my opinion, if you cook outside, where the wind is blowing, turn the meat often, about every half a minute, so that the other side of the meat grinder does not get cold due to the big temperature difference,” says R. Bolgov.

Ruslan Bolgov

Ruslan Bolgov

© Organizers’ photo.

He also warns that certain mistakes should be avoided when preparing hamburgers. The most common of them is overcooked meat.

“I advise everyone to eat barbecue as often as possible. Each of them has unique characteristics that you must learn to adapt to. However, I would like to encourage everyone not to be afraid to make mistakes. “Only when you try again and again will you understand the peculiarities of cooking hamburgers and learn how to make them the tastiest and most perfect,” advises the famous chef.

R. Bolgov shares his unique recipes to make it easier to prepare special hamburgers.

Chef R. Bolgov shared 4 recipes and gave advice on how to make the perfect hamburger

© Organizers’ photo.

Burger with grilled chicken

You will need:

400 g of chicken thighs
0.5 lemon peel
2 sprigs of fresh thyme, chopped
4 g of salt
a pinch of ground pepper mixture
2 c. sh. chopped garlic
2 c. sh. sunflower oil

Marinate the meat and leave for an hour. Cook for about 4-5 minutes on each side.

For the sauce:

80 g canned tuna
1 year chopped capers
chopped garlic 2 cloves
2 c. sh. chopped dill
2 pcs. chopped cucumber
4 years mayonnaise

Mix all ingredients with mayonnaise, add salt and ground pepper.

To fill:

8 slices of tomatoes
4 leaves of iceberg lettuce
4th century butter

Create:

  • Brush the inside of the bun with melted butter. Grilled toast. Place the ingredients in the bottom of the bun in the following order: dressing, salad, fried chicken. Tomato, sauce, bun.

Chef R. Bolgov shared 4 recipes and gave advice on how to make the perfect hamburger

Burger with ground beef and sun-dried tomato-nut hummus

You will need:

4 pcs. hamburger buns
4 pcs. Ground beef
4 years from chickpea humus
8 pcs. semi-dried tomatoes
4 slices of Cheddar cheese
4 years melted butter
100 g of pickled onions
4 strips of cold smoked bacon
salad leaves

Create:

  • Grease the inside of the bun with melted butter and toast it. Place the ingredients on the bun in the following order: sauce, lettuce, tomato, onion, malt, cheese, fried bacon, hummus, top of the bun.

Burger with fried cheese and tomato jam

You will need:

4 pcs. hamburger buns
8 years yellow tomato jam
4th century balsamic cream
100 g horseradish
600 g Hallumi cheese
4 years butter

Create:

  • Grease the inside of the bun with melted butter and toast it. Place the ingredients on the bun in the following order: sauce, mustard, balsamic cream, grilled cheese, top of the bun.

Chef R. Bolgov shared 4 recipes and gave advice on how to make the perfect hamburger

© Organizers’ photo.

Burger with shredded smoked mackerel

You will need:

4 pcs. hamburger buns
200 g of minced smoked mackerel meat
4 pcs. salad leaves
fresh cucumber
butter

For the sauce:

200 g of mayonnaise
2 pcs. boiled egg
4 pcs. onions marinated in balsamic vinegar
2 c. sh. chopped parsley
1 piece. apple
salt
ground pepper mixture

Create:

  • Add parsley, grated egg, apple, chopped onion, spices to mayonnaise. Brush the inside of the bun with butter and grill. Place the ingredients on the bun in the following order: sauce, salad, shredded mackerel, cucumber, sauce, top of the bun.

Tasty!

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